smores cake

This S&#039;mores Cake is better than the real thing! A graham cracker cake filled with a whipped milk chocolate ganache and topped with toasted marshmallow fluff.

S'mores Cake

all-purpose flour

graham cracker crumbs

tsp baking powder

tsp baking soda

salt

unsalted butter

brown sugar

sugar

eggs

buttermilk

vanilla

oz milk chocolate (finely chopped)

oz heavy whipping cream

Tbsp Baileys Irish Cream (optional)

marshmallow fluff

Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.

In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth.

Add sugars and beat on med-high until pale and fluffy (2-3mins).

Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.

Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.

Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.

Graham Cracker Cake:

Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. **

Cool in the refrigerator until thickened, but still soft (stirring occasionally). ***

Transfer to bowl of stand mixer and whip using the whisk attachment until the ganache is fluffy and has lightened in color (approx. 1 or 2 minutes).

Milk Chocolate Ganache:

Prepare as per recipe.

Marshmallow Fluff:

Once the cakes have cooled completely, frost the layers with the whipped ganache. Place in fridge to set.

Spread marshmallow fluff roughly all over cake and torch to toast.

Serve at room temperature.

Assembly:

This delicious cake is made using yummy apple butter and your favorite spices.

Apple Butter Cake

apple butter

cinnamon

tsp nutmeg

milk

tbsp unsalted butter, melted

tsp vanilla extract

tbsp milk

Preheat oven to 350 degrees. Grease 10-inch bundt pan.

In small bowl, combine ground flax seed and water. Set aside.

In mixing bowl, cream together butter, brown sugar, and granulated sugar for approximately 4-5 minutes.

Add apple butter, flax seed mixture, cinnamon, nutmeg, and vanilla extract. Mix until combined.

In separate bowl, whisk together flour, baking powder, and salt

With mixer on low speed, add flour mixture in three parts and almond milk in two parts alternating, beginning and ending with the flour mixture. Scrape bowl to ensure all ingredients are combined.

Spread batter evenly into greased pan. Batter will be thick. Bake for approximately 55 minutes.

Allow cake to cool for around 15 minutes before removing from pan.

For the Cake

Whisk together melted butter, confectioner&#39;s sugar, vanilla extract, and milk until smooth. Spoon glaze over top of the cake.

For the Glaze

This is recipe for a S&#39;mores Cake. A graham cracker cake with a milk chocolate ganache filling and toasted marshmallow frosting.

brown sugar (218 grams)

sugar (149 grams)

canola oil (115 grams)

eggs, room temperature

cake flour (55 grams)

graham cracker crumbs (150 grams)

buttermilk, room temperature (182 mL)

milk chocolate chips

heavy cream

tsp cream of tartar

Preheat oven to 325 degrees. Butter two 8-inch round cake pans and line bottom with parchment paper.

Cream butter, oil and sugars on medium speed. About 4-5 minutes.

Add eggs one at a time mixing until combined. Mix in vanilla extract.

In separate bowl, combine graham cracker crumbs, flour, salt, baking soda, baking powder, and cinnamon.

With mixer on low speed, add flour mixture in three parts and buttermilk in two parts alternating, beginning and ending with the flour mixture. Scrape bowl to ensure all ingredients are combined.

Evenly pour batter into prepared pans. Bake at 325 degrees for about 55 minutes.

Place chocolate in heat safe bowl.

Pour cream into heatproof bowl and microwave until very hot, about 1-2 minutes.

Pour cream over chocolate and whisk until chocolate is melted and smooth. Allow ganache to cool.

Once cool, whisk ganache one medium speed for about 5 minutes until light and fluffy.

For the Filling

Pour cream over chocolate and whisk until chocolate is melted and smooth. Allow ganache to cool. Set aside.

Fill medium saucepan with water and bring to a simmer.

Place egg whites, sugar, cream of tartar, and salt in heatproof bowl (If you have a stand mixer, use the metal stand mixing bowl). Place bowl on top of the pan of water and heat egg white mixture, whisking constantly until sugar is dissolved.

Transfer bowl to stand mixer and using whisk attachment, whisk on medium speed for about 1 minute. Increase speed to high and whisk for about 5 minutes until stiff peaks form. Add in vanilla extract and mix about another minute.

For the Frosting

Fill and stack cakes with whipped milk chocolate ganache filling.

Cover stacked cake with a layer of milk chocolate ganache. Place in the fridge and allow to set.

Frost cake with marshmallow frosting.

Toast frosting with kitchen torch.

To Assemble

Trust me when I say you should make this S'mores Cheesecake. The combination of thick and creamy chocolate cheesecake, melty toasted marshmallows and a crunchy graham cracker crust is totally to die for!

S'mores Cheesecake Recipe

tbsp sugar

tbsp butter, melted

oz cream cheese, room temperature

tbsp flour

Hershey’s Special Dark Cocoa powder

sour cream

mini marshmallows

45-50 large marshmallows, for topping

2. In a small bowl, combine crust ingredients and mix well.

3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.

4. Bake crust for 10 minutes then remove.

5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.
CHEESECAKE FILLING

2. In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

4. Add the sour cream and vanilla extract. Beat on low speed until well combined.

5. Add the mini marshmallows in an even layer in the bottom of the pan, on top of the crust.

6. Pour the hot fudge topping over marshmallows, then pour the cheesecake filling into the pan.

7. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

8. Bake for 1 hour and 35 minutes. Marshmallows may boil up through the top.

9. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.

10. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.

11. Remove from oven and refrigerate until firm, 4-5 hours.

12. Once the cheesecake is completely chilled, preheat oven to 350 degrees on convection bake.

13. Remove the springform pan sides from cheesecake and place the cheesecake on a cookie sheet.

14. Top the cheesecake with a layer of large marshmallows.

15. Bake for about 10-12 minutes, or until marshmallows begin to brown.

16. Remove the cheesecake from the oven and drizzle with more hot fudge and sprinkle on some graham cracker crumbs.

17. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.

This dreamy S’mores Ice Cream Cake has layers of moist chocolate cake, chocolate marshmallow fudge and marshmallow ice cream filled with chunks of graham crackers. All the flavors of s’mores incorporated into one amazing cake!

S'mores Ice Cream Cake

(130 grams) flour

(207 grams) sugar

tbsp (43 grams) Hershey’s Special Dark Cocoa powder

tsp salt

(120 milliliters) buttermilk

(120 ml) vegetable oil

(120 milliliters) boiling water

oz chocolate chips

corn syrup

(120 milliliters) heavy whipping cream

oz (170 grams) cream cheese, room temperature

(155 grams) sugar

tbsp (30 milliliters) milk

(86 grams) powdered sugar

graham cracker sheets, crumbled

oz marshmallow cream

(68 grams) powdered sugar

(57 grams) natural unsweetened cocoa

graham crackers, crumbled

Chocolate sauce

Marshmallows

NOTE: 8-inch springform pans are best for building this cake so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering. In lou of using a cake pan to build the cake, you could also use cake collars.
TO MAKE THE CAKE:

instruction-step-2&#8243;>1. Preheat the oven to 350°F (176°C). Line the bottom of two 8-inch cake pans with parchment paper and grease the sides.
2. In a

arge mixer bowl, combine the first 5 ingredients for the cake.
3. Add t

e egg, buttermilk, oil and vanilla and mix until smooth.
4. Add t

e boiling water and mix until smooth. Batter will be thin.
5. Divid

the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out with a few crumbs.
6. Remov

cake from oven and allow to cool for 3-4 minutes, then remove cake from pan to a cooling rack to cool completely.
TO MAKE THE ICE CREAM:

struction-step-8&#8243;>7. Once the cake has cooled, make the ice cream. In a large mixer bowl, combine the cream cheese and sugar until smooth.
8. Add t

e milk and vanilla extract and mix until well combined.
9. In an

ther mixer bowl, add whip the heavy whipping cream and powdered sugar until stiff peaks form.
10. Gent

y fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream.
11. Gent

y fold in the graham crackers until combined throughout
12. Gent

y fold in the marshmallow fluff, so that there are ribbons of marshmallow fluff through the ice cream. Do not mix until completely combined.
ASSEMBLY:

struction-step-14&#8243;>13. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan (see example). If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
14. Cut th

dome off of the tops of the cake layers, then place the first cake layer into the bottom of the pan.
15. For th

chocolate fudge layer, place the chocolate chips, corn syrup and vanilla extract in a medium sized bowl.
16. Microw

ve the heavy whipping cream until it begins to boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
17. Spread

half of the marshmallows into an even layer on top of the chocolate cake.
18. Pour h

lf of the chocolate fudge over the marshmallows and spread evenly.
19. Spread

about half of the ice cream mixture into an even layer over the chocolate fudge.
20. Place

he second layer of cake on top of the ice cream, then repeat steps 16-18.
21. Allow

he ice cream cake to freeze completely, 6-8 hours. Once frozen, remove from springform pan and remove parchment paper from sides.
22. To mak

the whipped cream frosting, whip the heavy whipping cream, powdered sugar, cocoa and vanilla extract until stiff peaks form.
23. Frost

he outside of the cake with the whipped cream, then pipe a border around the top edge.
24. To fin

sh off the cake, press crumbled graham cracker crumbs onto the sides of the cake and top it will marshmallows and a chocolate drizzle. You can toast the marshmallows on top with a kitchen torch, if you have one.
25. Freeze

the cake until ready to serve. This cake doesn’t freeze as firm as some others, so you don’t need to let it sit out to thaw before serving.

Layers of graham cracker crust, chocolate cake, chocolate ganache, toasted marshmallow filling, chocolate frosting and marshmallow fluff.

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Top Tags

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S'mores Cheesecake Recipe

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Ultimate S'mores Cake

The most viewed smores cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine